Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1 shallot, finely chopped (about 2 tbs)
• 1 long red chilli, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup (165g) fresh corn kernels (from 1 corn cob)
• 2 spring onions, thinly sliced
• 2 teaspoons fresh flat-leaf parsley, chopped
• 1/2 lemon
• 16 raw banana prawns (about 350g), peeled and deveined, tails on
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic granules
• Lemon wedges, to serve

Method

• Step 1 Prepare a barbecue for high heat.
• Step 2 Place a medium heavy frying pan directly on the barbecue cooking grates until hot. Add 1 tbs of the oil to the pan and then add the shallot, chilli and chopped garlic and cook, stirring frequently, for 1 min, or until the shallot is translucent. Add the corn kernels and cook for 4 mins or until the kernels are tender and charred in spots. Transfer the corn mixture to a medium bowl and stir in the spring onions and parsley. Squeeze the lemon juice into the mixture and season to taste with salt. Set the corn relish aside.
• Step 3 In another medium bowl, toss prawns with remaining ½ tbs of oil, paprika and garlic granules. Season with sea salt flakes and freshly ground black pepper. Barbecue the prawns, turning once, for 2 mins each side or until the prawns are just cooked through and are beginning to char. Remove from heat. Arrange the prawns on a serving platter. Top with the corn relish and serve with lemon wedges.